Roasted Cauliflower Chimichurri Idaho® Baked Potato | Idaho Potato Commission

Ingredients

• 12 Idaho® potatoes, baked until tender
• 6 ounces butter
• 6 ounces Greek yogurt
• 2 ears of corn in the husk
• 2 ¼ cups Chimichurri (recipe follows)
• 36 wedges Cauliflower roasted with Turmeric (recipe follows)
• 24 grape tomatoes, halved
• 2 cups shredded Asiago cheese
• freshly ground pepper, to taste
• 4 ½ pounds cauliflower (about 2 ¼ heads of cauliflower)
• 2 ½ teaspoons ground turmeric
• 1 ¾ teaspoon kosher salt
• 1 ¼ teaspoon ground pepper
• 2 ½ tablespoons canola-olive oil blend
• 9 garlic cloves, peeled, chopped
• 4 ½ large shallots, peeled, chopped
• 1 ¼ Poblano chili peppers, seeded, chopped
• 1 ¼ cup cilantro leaves
• 4 ½ tablespoons chopped Italian parsley
• 4 ½ tablespoons chopped chives
• 1 ¼ cups red wine vinegar
• ⅔ cup canola-olive oil blend
• ½ teaspoon ground pepper
• ½ teaspoon Tabasco sauce